Maple Barbecue Sauce
This maple barbecue sauce gets its sweetness from real maple syrup instead of plain sugar, and the recipe suggests grade B amber for its deeper flavor. Two whole habaneros simmer in the pot and are removed at the end, so you get their heat and fruitiness without flecks of chile. The batch is large, keeps for three weeks in the fridge, and suits chicken best when brushed on late.
Instructions
Put the ketchup, maple syrup, cider vinegar, hickory rub, yellow mustard, Worcestershire sauce and whole habanero chiles into a large saucepan or pot. Stir to mix.
Bring the mixture to a boil over high heat. Keep it cooking until the liquid has reduced by about one third.
Fish out the habanero chiles and throw them away. Let the sauce cool before storing.
Pour the sauce into an airtight container and keep it in the refrigerator for up to 3 weeks. When using it on chicken, brush it on during the last 10 to 15 minutes of cooking, since the sugar will scorch if it goes on earlier.
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